Steamed White Rice
Rinse long-grain white rice until the water runs clear to remove surface starch. Combine one part rice with one and a half parts cold water in a heavy-bottomed pot, bring to a boil, then cover and simmer on the lowest heat possible for 15 minutes before letting it rest, off the heat, for another 10 minutes.
Control the starch to avoid the clump.
Your goal is individual grains that hold together but separate easily when fluffed with a fork. Using a pot with a heavy base prevents the bottom layer from scorching while the rest steams.
- Heavy-bottomed saucepan with a tight-fitting lid
- Fine-mesh sieve
- Fork
What goes in.
- 2 cupslong-grain white rice
- 3 cupscold water
- 1/2 tspfine sea salt (optional)
Hands off the lid
Do not lift the lid once you have lowered the heat to simmer. The steam is what cooks the rice; if it escapes, you lose the moisture needed for a tender grain.
The method.
Rinse
Place the rice in a fine-mesh sieve and run cold water over it, swirling with your hand until the water dripping from the bottom is clear rather than milky.
Combine
Transfer the rinsed rice to your saucepan. Add the cold water and salt. Stir once to ensure no rice is stuck to the bottom.
Boil
Place the pan over medium-high heat. Watch for the moment the surface water begins to bubble steadily.
Simmer
Turn the heat to the absolute lowest setting. Place the lid on firmly and set a timer for 15 minutes.
Rest
Remove the pan from the burner entirely. Keep the lid on for an additional 10 minutes. This allows the residual moisture to redistribute through the grains.
Fluff
Remove the lid and use a fork to gently lift and rake the rice, allowing trapped steam to escape.
Other turns to take.
Buttered Rice
Stir in a tablespoon of cold butter immediately after the resting period before fluffing.
Aromatic Rice
Add a star anise or a small piece of smashed ginger to the water before bringing it to a boil.
When it doesn't go to plan.
If you find the bottom of the rice is always crisp, your pot lid is likely not tight enough; cover the pan with a clean kitchen towel before placing the lid on to create a better seal.
Always use cold water to start, as it allows the rice to heat gradually, ensuring even cooking from center to edge.
If your rice turns out gummy, you likely added too much water or skipped the rinsing step.
The ones that keep coming up.
Can I use brown rice with this method?
No. Brown rice requires more water and significantly longer cooking time because the bran layer remains intact.
What if my rice is still crunchy after the rest time?
Sprinkle two tablespoons of water over the rice, cover the pot again, and return to the lowest heat for 3–5 minutes.
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